Stuffed Jalapeño Pork

Directions:

1. Preheat grill to medium heat (300ºF) and set up for indirect grilling. Or preheat a smoker to a steady 275ºF.
2. In a medium sized bowl, mix cream cheese, cheddar cheese, Rufus Spicy Meat Rub and jalapeños.
3. Wash and dry the tenderloins.
4. ut lengthwise down middle of each loin being careful to only go 3/4 of the way through. DO NOT cut completely in half.
5. Open up tenderloins and spread half of cheese/pepper mixture in middle of each one.
6. Close up tenderloins making sure that cheese isn’t spilling out.
7. Starting at one end and working around loin, tightly wrap each entirely with bacon.
8. Place on the grill or smoker.
   Note: It’s important to make sure heat is indirect so that bacon cooks evenly and cheese doesn’t get so hot it bubbles out.
9. After 1 hour, baste with Blazin’ Hot BBQ Sauce.
10. Grill until bacon is crisp and pork has an internal temp of 165º. Around 1 1/2 -2 hours.
11. Remove from heat and let rest 10 minutes before slicing.